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Book Review - The Science of Good Food

Updated on October 18, 2008

Are you interested in learning more about the science of food? Do you want to know more about what makes a recipe work than just what ingredients need to be mixed together and in what proportions? If so, The Science of Good Food is a book that you're really going to enjoy reading. The book's subtitle, The Ultimate Reference on How Cooking Works, accurately describes exactly what you'll find in this book.

The book's authors, David Joachim and Andrew Schloss, are experienced culinary professionals who have written a number of cookbooks and have extensive backgrounds in various aspects of the culinary field.

Contents of the Book

There are a few recipes disbursed throughout The Science of Good Food, but by no stretch of the imagination should this book be described as a cookbook. The recipes included in the book are great, but they're a bonus rather than the heart of the content. This book goes way beyond what you'd expect from a traditional cookbook.

Both educational and entertaining, this book is sure to fascinate those who enjoy preparing food, eating, and individuals who are just curious about how things work. The book is organized alphabetically, covering a vast number of terms related to food and cooking. For each listed term you'll have an opportunity to read a detailed description of what it does and how it works. Some of the terms are particular food items, such as flour, couscous, nuts, okra, and more.

Others included terms are relevant to food and the preparation of food and nutrition, such as citric acid, gluten, antioxidant, caffeine, and more. There are also definitions and descriptions of cooking techniques, such as deglazing, frying, steaming, and others.

These are only a few of the categories of food related terminology covered in The Science of Good Food. There are entirely too many definitions and descriptions to list. Suffice to say that you'll have an opportunity to learn just about everything you might want to know in order to improve your knowledge base related to food and cooking when you read this book.

Who Will Enjoy this Book?

This book is a great read for anyone who enjoys cooking as well as science buffs. If you have friends or relatives who enjoy watching The Food Network, it's a given that they will be fascinated by this book. They aren't the only ones who will like this book, however. This book is also likely to appeal to those who enjoy watching The Discovery Channel, The Learning Channel (TLC), and The Science Channel.


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  • Sally's Trove profile image


    10 years ago from Southeastern Pennsylvania

    My family has some great cooks who prepare foods *by the seat of their pants*, so to speak. Through tradition, experience, and experimentation, they prepare fabulous dishes. I think they have the gene for cooking through chemistry (a gene I don't necessarily share with them)...they have what seems to be an innate understanding of which foods and preparation methods work with each other to create exactly what they are intending.

    Thanks for this review, because I think a few of my family members would be fascinated by this book. On the other hand, they might say, *Yeah, I knew that...where have YOU been?*

    Thumbs up!


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